Kimchi Salad(Korean Cuisine) #kfood

Ingredients

Radish – 150g
Onion – half midium onion
Apple – half apple
Pear – half pear
Red Pepper Flakes – 2cups
Starch Paste – 3table spoon
Rice Syrup – 1cup
Garlic – 5table spoon
Ginger – 1/2table spoon
Fish Sauce – 1cups
Soju – 2table spoon
MSG – 1/2tea spoon

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How to make

1. Cut off the bottom ends of the nappa cabbage.
2. Sepaerate them
3. You can Cut the cabbage like this.
So that you can eat both stem parts and leaf parts together.
4. Now you can make salted water
we are adding 150g kosher Salt into the 1 liter lukewarm water.
and whisk until the salt is all the way dissolved.
5. Put the cabbagein the salted water and turn several times
6. Let it sit and soak for about 30 minutes.
and then turn upside down to get evenly salted and Let it sit another 30 minutes
7. Rinse under cold running water and drain.
8. Grate radish, onion, apple and pear and pour them into the mixing bowl
Along with red pepper flakes, starch paste, rice syrup, garlic, ginger, fish sauce, soju, MSG.
9. Mix them well. Kimchi seasoning is ready
You can keep it refrigerated for several days.
Then the taste and flavor get better and raw taste goes away
10. It’s time to dress the cabbage add kimchi paste, mix gently make sure all the pieces are well coated.
Drizzle with sesame oil before eating You can enjoy better taste.